Process for treatment of cereals



y 1 E. G. HUZENLAUB EI'AL 2,555,235 PROCESS FOR TREATMENT OF CEREALS Filed March 25, 1945 INVENTORS i atented May 29,

UNITED STATES a ram" err-RIC "PROCESS FOR TREATMENTgOF CEREALS ner'ship AppIicaticn-MarchFZt, 19 5,'.'SejriallN0."584300 In Great Britain June-9,1944

' 11 Claims.

This invention relatesto a new or'improved process for the treatment of cereals-priorto milling; or applied to cereals such as rice-barley and cats that are partaken as food-and areonly p rt y m l e ;The object of the invention is to cause the vitamin bodies present in the whole grain, with "or without the husk, to be absorbed by the endosperm or starch bodies of the grain: together with a proportionof those parts-of elementary salts, sugars and; iats,ywhieh arewater soluble.

A further object of the invention is to increase by enzymic action the digestibility and assimilation ofthe finished product andto produce the latter with superior keeping properties,- taste and appearance. Heretofore-cereal products-such as milled white "flour; milled-rice; pearl barley and kind-red; grain, which-is stripped of its -germ,-its cuticle, aleurin layers and other outer coverings have only a negligible quantity of vitamins, naturaL- salts and other like desirable qualities present. In 'such form their nutriment-and health prQtecting values are very; low.

}In Eastern'countries; rice, which is the staple diet of those lands, -'has perforce been par-boiled to lessen =be1iberi, pe1lagraand other diseases originating from lack ofthe protective factors in milled-rice. lnimmediately .later years a process of-" conversion -has been applied to cereals-to increase'the retention of vitamins inthelmilled grain. Such process of conversien produces addi- -tionally aphysical change (if statein the starch matterlof the --endosperm in that the starch 'particlesare without voids having acontinuous interadhesive structureand are therefore'translucent and thegrain after dryingishard, lustrous and: insect resistant withgreatly increased keepln'gezand cookingqualities.

The -present inventionrelates to an improved type of conversionproeess applicable I to :rice, vvheat; barley, oats andkindred cereals wherein not only is the endosperm of the grain-product enriched by vitamins, the natural seat of which .isi inh-the surface layers "of the originalwprod- .uctpbut. isialsoimade moredigestible"and-easy of rassimilatioml this step: being principally achieved by permittingethe natural enzymes present to react-catalytically upon the compounds inherent to the grain under controlled conditions for maxilmum: reaction, whereby. the final product retains up to' 80-%--'ofethe-vitamins present in" the whole grain,-= and is aneasilyassimilable food product.

T-he invention consists in amethod-brand means 'lforz-monverting and enriching the endoi2 sperm-of cereal grain' and comprises the-is-tepsxof placing the grain in-a closable vessel; creating xa high'vacuum therein topre-emptyr the .voids and capillary spaces of the endospermtofain ofiad- 5 mitting warm steeping waterrto said vessel, Whilst maintaining a said vacuum during ..a 'rperjiod into create an i-nstantaneous influx tothesaidavoids of a solution of theivitamins and-likesoluble bodies, -0f :applying heat and ..pressure.- within said steeping vessel for afurtheitperiod50fv time until penetrationrand osmosis isicorhplete, of permitting enzymic.actionto .ensue for; a; prolonged :period and r then sof further .utreatingf; the grain with live steam-above atmospheric pressure-t0 g'elatelorrconvert the starch, and then suddenly nreleasing said lsteam with its; entrained volatile :bodies: and their .odours i and drying L the grain epriorihto. milling or packetting Yforhsale.

order. that's-the invention, shall be :betterlun- -derstoocl;;reference,. is. made. tov the accompanying :drawing .wherein a, preferred {practical .1 em- --bcdimentuof the; invention is. shown; and wherein: Eig.:1;-is an elevation ofwplant forvcarryingtout the process :of y the invention,

alilig. zzshewshin :plan "and elevation. a ,ajllillllll- .compartmented rotary,.enzyme rreaction cham- .ber,

:Eig. w.3.fshows detail of separating drain'at thase; of esteeping vessel.

39 iReferring torthesdrawingsiand-to Eig. lithe raw. materialwhich preferably, is; a cleansed grain :Iree, roi 1 withered or insect t hollowed kernels gis raised to: theatop. floorlof a gravityfioywl group- :jing'JDf plantunits;by;,means: of 3115 elevator; I,

qhavin sa chute; 2 delivering the raw material jco a receiving bin 3. Beneath the-bin 33 1s :a ;shutinter ,ovalveg i and a; funnel device a 5. The =,o riflce from the-"funnel; 5;;is situated above the steeping 1 tank-A6,; said tankr fi ,being capable-oi; isolation 4 means of an. upper valve l" and lower yalve ,8. Jllhe steeping tank 6 is'designed to c nta-ina batch of raw;material for. treatment such,.,for. ;instance, as a quantity of'l0. tonsfland is cpnnectedetqna xiv/arm watensupply from aasuperimposedmank i9 5 x throughzconduitpl {land valve'i l. The said-steeping tank is also connectedibyiconduitf lZutoy-a a vacuum :pump: l 3 the-said; conduit; being capable .byxisola-tion 'from-isaid tankift :by." valve M, :A

compressed air .service is :also adxr'ritted tolthe' 5O atank fiilby conduit 1512,1101 a.1oW .pressurewsteam csupply: through aconduit: l 6; from .anyizconvenient sourceiris desirable to maintain l. temperature of athe steeping: liquor in cold. weather or climates.

JAS -the' base of the steepingftank t isa draining valve collar ll more' p'articularly described 3 under Fig. 3. Beneath the steeping tank 6 is situated the enzyme reaction chamber [8 closable by a hinged lid or the like I8a, said chamber l8 being adapted to receive the whole batch content of the steepin tank 6 or divided into two portions by a separating plate shewn in dotted lines at [9, Fig. 1, providing two compartments, in which case each is equal to the contents of the steeping tank 6. If two such chambers l8 are provided a diverting chute shewn in dotted lines is provided from the base of the steeping tank 5 given access to one or other of chambers E8 of the treated contents of the steeping tank 6. The enzyme chamber or chambers l8 are closable at their base by valves 2|. Disposed below the enzyme chamber or chambers I8 is a digesting and drying machine 22 hereinafter referred to as a drying machine having removable loading covers 23. Said drying machine is a steam jacketted cylinder having steam tubes traversing its interior and having terminal dished end plates 24. The said end plates 24 are fitted with co-axial hollow trunnions 25 and 26 respectively. The said trunnions are mounted on pedestal bearings 21 at either side and the said dryer is capable of bein rotated by gear wheel fast with trunnion 26. Stationary conduits 28 and 29 are aligned with the said trunnions 25 and 26 and pass through a gland and stufiing box 31 provided at each side to procure a fluid tight joint between the stationary and rotary conduit parts. Steam for heating the dryer jacket and steam tubes is admitted from a steam line 32 through valve 33, whilst live low pressure steam for treating the grain in the interior of the dryer is introduced to the trunnion 26 by multiple head static conduit 28 through valve 34. The trunnion 26 passes through the dished cover 24, tube header plate 35 and communicates with a series of connected gauze covered passages contacting the grains within the dryer. The static conduit header 28 is also connected to a wet vacuum pump l3 capable of valve isolation as at 36 and 42, and said conduit header 28 is also fitted with a blow-ofi conduit 3'! fitted with a quick release gate valve 38. The grain after being steamed and the steam suddenly blown off is dried, the dryer 22 being revolved under speed control during this conversion operation, and finally when the grain material passing through the sampling cocks is sufiiciently dehydrated the dryer is arrested with its covers below which latter are then opened causing the grain to descend to the hoppers 40 from whence it is removed by a conveyor 4| or like device for storage or milling.

In order to withdraw the steeping water, when so required, the base of the steeping tank 6 and, if desired, of the enzyme tank I8 is provided with a draining collar I 1. This consists of a two compartment device, the grain conduit is separated from the water drainage channel by a perforated sleeve 5|, leaving an annular space within the collar which communicates on one or either side with drainage pipes 52 closable by valves 53, see Fig. 3.

In Fig. 2 a multiple compartment rotary set of enzyme reaction chambers 18 are shown.

' These chambers are mounted on a circular rail 55 The operation of the process and plant con stituting the invention is as follows:

The weighed batch charge of grain enters the steeping tank 6 and the vessel is closed, and its contents subjected to the influence of vacuum from the pump l3, the valves l4 and 36 being opened, and valves 34, 38 and 42 being closed. The Vacuum should be as high as possible and even higher than 29 /2 inches of mercury with the barometer at 30. This has the effect of deaerating the grain and in the case of paddy rice also the husk. When the desired absence of pressure has been reached warm steeping water varying from 40 C. to 70 C. is admitted from the tank 9 by conduit I0 through valve II or through valve 53 until the water gauge 6a indicates that the whole of the grain in the tank 6 is submerged. During the water filling operation and for a short period thereafter the vacuum is maintained until the vacuum pump re-establishes the same indication as at the commencement of filling. During this period the temperature of the steeping Water may have fallen, and after closing the vacuum valves l4 and 36 the desired temperature is maintained by admission of live steam by the pipe l6, or by admittin additional hot water. The temperature of the water for steeping depends upon the size, maturity and type of grain treated. Thus, in wheat to be used for making bread flour, the temperature should not substantially exceed 40 C. but in the case of paddy a convenient temperature is 60 to 65 C.; obviously, however, the operator can adjust the temperature to the requirements of the enzymic reaction required to that most latent in the grain. During the steeping process compressed air up to lbs. per square inch may be admitted, and during the steeping process which lasts for about an hour or two the soluble vitamins and salts of the grain go into solution and are most readily absorbed by the starch of the endosperm of the grain. During such steeping process the grain swells and takes up to about 30% to 30% of vitamin-laden water over and above the normal dry weight of the grain taken at say 12%. When steeping is concluded the drain valves 53 are opened and the remaining steeping water drawn off, stored and reused for a second batch. The wet grain may now be left in the steeping tank 6 for enzyme reaction to take place, or it is dropped into one of the enzyme chambers I 8, where the temperature at which the grain leaves tank 6 is substantially maintained. Natural enzyme reaction takes several hours depending upon the grain and therefore to keep such a batch process cyclic a multiple series of enzyme tanks may be employed as shown in Fig. 2.

To accelerate enzymotic action diastase or other enzyme bodies may be added to the grain or to the liquid prior to steeping or alternatively by allowing the steeping water to be discharged with the grain to the enzyme chamber. The pH of the grain is tested from time to time and maintained preferably at neutral.

If it is desired to accelerate the enzyme action, the pH may be lowered up to a point not greater than 4.5, and this acceleration process may also be accompanied by maintaining the grain at that temperature which a prior trial test has shown to give the best results.

When the desired degrees of enzymicaction are completed the grain is introduced to the digester dryer '22. In this vessel live steam at a high rate of flow is introduced through steam valve 34, which is closed when agauge pressure substantial enzymic reaction to occur in the grain, treating said grain with live steam under pressure, and drying said grain.

5. That method of enriching the endosperm of cereal grain comprising the steps of removing entrained air from the voids and capillary spaces of said grain by subjecting it to a high vacuum treatment, steeping said grain under pressure in a warm aqueous extract of enriching material from the group consisting of grain and grain offals to introduce the enriching material into the endosperm, said steeping step being conducted under conditions which do not destroy the natural enzymes of the grain, separating the extract from the grain, maintaining the grain at a temperature below 80 C. and at a pH value between 4.5 and 7 for a period of several hours to permit substantial enzymic reaction to occur in the grain, treating said grain with live steam under pressure, suddenly releasing said steam at a high rate of flow, and drying said grain.

6. That method of enriching the endosperm of cereal grain comprising the steps of removing entrained air from the voids and capillary spaces of said grain by subjecting it to a high vacuum treatment, steeping said grain under pressure in a warm aqueous extract of enriching material from the group consisting of grain and grain ofials to introduce the enriching material into the endosperm, said steeping step being conducted under conditions which do not destroy the natural enzymes of the grain, separating the extract from the grain, maintaining the grain for several hours at a temperature between 40 C. and 80 C. while permitting substantial enzymic reaction to occur in the grain, treating said grain with live steam under pressure, suddenly releasing said steam at a high rate of flow, and drying said grain.

7. That method of enriching the endosperm of cereal grain comprising the steps of steeping said grain in a warm aqueous extract of enriching material from the group consisting of grain and grain ofials to introduce the enriching material into the endosperm, said steeping step being conducted under conditions which do not destroy the natural enzymes of the grain, separating the extract from the grain, maintaining the grain at a temperature between 40 C. and 80 C. and at a pH value between 4.5 and '7 for a period of time of several hours to permit substantial enzymic reaction to occur in the grain, and drying said grain.

8. That method of enriching the endosperm of cereal grain comprising the steps of steeping said grain under superatmospheric pressure in a warm aqueous extract of enriching material from the group consisting of grain and grain ofials to introduce the enriching material into the endosperm, said steeping step being conducted under conditions which do not destroy the natural enzymes of the grain, separating the extract from the grain, maintaining the grain for several hours at a temperature between 40 C. and C. and at a pH value between 4.5 and 7 while permitting substantial enzymic reaction to occur in the grain, and rendering said enzymes inactive.

9. That method of treating cereal grain comprising the steps of steeping said grain in warm water under pressure and below a temperature of 80 C. to increase the moisure content of said grain, separating said grain and water, maintaining the grain for several hours under conditions to promote substantial enzymic reaction in said grain, treating said grain with live steam under pressure to complete gelatinization of starch in said grain, and drying said grain.

10. That method of treating cereal grain comprising the steps of steeping said grain in warm water under pressure and below a temperature of 80 C. to increase the moisture content of said grain, separating said grain and water, maintaining the grain for several hours under conditlons to promote substantial enzymic reaction in said grain, and drying said grain.

11. That method of treating cereal grain comprising the steps of steeping said grain in warm water under pressure and below a temperature of 80 C. to increase the moisure content of said grain, maintaining the grain for several hours at a temperature between 40 C. and 80 C. while permitting substantial enzymic reaction in said grain, treating said grain with live steam under pressure to complete gelatinization of starch in said grain, and drying said grain.

ERICI-I GUSTAV HUZENLAUB. FRANCIS HERON ROGERS.

REFERENCES CITED The following references are of record in the file of this patent:

UNITED STATES PATENTS Number Name Date 797,144 Nickerson Aug. 15, 1905 1,471,423 Smith Oct. 23, 1923 1,607,892 Hunt Nov. 23, 1926 1,839,917 Ferguson Jan. 5, 1932 1,910,241 Chapman May 23, 1933 2,287,737 Huzenlaub June 23, 1942 2,289,727 Randolph July 14, 1942 2,358,250 Rogers Sept. 12, 1944 FOREIGN PATENTS Number Country Date 538,437 Great Britain Aug. 5, 1941 OTHER REFERENCES Kent-Jones: Modern Cereal Chemistry, 1939, Northern Pub. 00., Liverpool, pp. 24, 25.

Winton: Structure and Composition of Foods, vol. I, p. 151.

Winton: Structure and Composition of Foods, vol. I, John Wiley and Sons, Inc., New York, 1932, pages 236-238. 

1. THAT METHOD OF ENRICHING THE ENDOSPERM OF CEREAL GRAIN COMPRISING THE STEPS OF REMOVING ENTRAINED AIR FROM THE VOIDS AND CAPILLARY SPACES OF SAID GRAIN BY SUBJECTING IT TO A HIGH VACUUM TREATMENT, STEEPING SAID GRAIN UNDER SUPERATMOSPHERIC PRESSURE IN A WARM AQUEOUS EXTRACT OF ENRICHING MATERIAL FROM THE GROUP CONSISTING OF GRAIN AND GRAIN OFFALS TO INTRODUCE THE ENRICHING MATERIAL INTO THE ENDOSPERM, SAID STEEPING STEP BEING CONDUCTED AT A TEMPERATURE BELOW 80* 